350g smoked haddock
1 tbsp butter
100g thick yoghurt
3 tbsp double cream
1 tbsp capers
2 tbsp chopped curly parsley, plus extra to garnish
crusty bread and steamed spring greens, to serve
large, shallow, lidded saucepan
Place the haddock in the shallow saucepan, then cover with the milk and season with pepper. Simmer, with the lid on, for 8-10 mins until the fish is firm.
Remove the fish from the pan with a slotted spoon and place on a plate.
Bring the milk to the boil, then mix in the butter, yoghurt, cream, capers and parsley. Simmer on a high heat, whisking, for 1-2 mins until thickened. Return the fish to the pan and spoon the sauce over it.
Divide the fish and sauce between 2 serving plates, garnish with the parsley and season with pepper. Serve with crusty bread and steamed spring greens.
More recipes for poaching are in the March 2022 issue of LandScape magazine...
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